Nature’s Path Organic
These Topsy Turvy Blackcurrant Cheesecake Trifles for Easter are so easy to make, and have the benefit of being gluten-free and vegetarian. They are whipped up in under half an hour, and you can make them a few hours before you need to serve them, which means they are also a boon for busy cooks! Using Nature’s Path Organic Mesa Sunrise gluten-free cereal flakes adds a wonderful crunch and taste, and adds to the ease of making these delectable little puddings. Although I used blackcurrants in my recipe, as I had some home-grown currants in my freezer, you could use any seasonal or locally grown fruit that you have to hand……such as gooseberries, raspberries, strawberries, cherries or even peaches. Regular Lavender and Lovage readers may remember that I have worked with organic produce before, and I buy organic whenever and wherever possible, so it’s comforting to know that the gluten-free cereal flakes that I used in this light dessert, are made with organic Cornmeal flour, Flaxseed, Buckwheat flour, Quinoa and Amaranth.
I was interested to find out more about Nature’s Path, and discovered that Arran Stephens founded the company in 1985 – having been inspired by his own father’s mantra as a farmer that we should “Always leave the earth better that we found it”, a sentiment I agree with 100%. He passionately championed a sustainable way of cereal production, using ingredients simply grown and harvested from nature’s abundant larder – including the finest available ancient grains, fruits and nuts, and subsequently, all of the products are made using methods that don’t t involve synthetic pesticides or chemical fertilisers. They also don’t contain artificial additives or GMOs. Today, Nature’s Path still remains a fiercely independent, family-run business, with an unwavering commitment to maintain organic as a way of life and thinking, and they offer a range of products, from granolas and porridge to cereals and breakfast bars. Most of the range is gluten-free and all of them are organic, and they are available at specialist health food shops and leading supermarkets nationwide.
As well as sharing the recipe for these delightful Topsy Turvy Blackcurrant Cheesecake Trifles today, I’m delighted to offer a fabulous “Giveaway”. The prize comprises a jute bag full of Nature’s Path gluten-free products and a Veg cookery course at the River Cottage for two people, with a value of over £400 for the course and the bag of Nature’s Path goodies! All you have to do to enter, is the answer the question and enter via the Rafflecopter below, and if you want more chance of winning, then you can pop back daily to enter via sharing on social media! The prize is something that I would love to win……inspired by vegetarian recipes from Hugh’s TV series and cookbook River Cottage Veg Every Day! The River Cottage chefs will teach you a range of skills and techniques to fully embrace all kinds of vegetables in your cooking. Learn how to get the best out of your veg box, discover new ways to turn vegetables into complete meals and take home a glut of expert knowledge to feed your family and impress your friends. With the glorious Devon countryside just outside the window, it’s the perfect way to get back to nature and soak up the atmosphere of River Cottage HQ. I hope you enjoy the recipe if you make it, and do let me know if you swapped the fruit, and what you used and how it tasted. That’s all for today, see you soon with more Easter inspired recipes and some more traveller’s tales, Karen
Disclaimer: Paid collaborative post with Nature’s Path
Topsy Turvy Blackcurrant Cheescake Trifles
|Serves||4 to 6|
|Prep time||15 minutes|
|Cook time||5 minutes|
|Total time||20 minutes|
|Dietary||Gluten Free, Vegetarian|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Occasion||Barbecue, Birthday Party, Casual Party, Easter, Formal Party, Valentines day|
|By author||Karen Burns-Booth|
- 50g to 75g Nature's Path Gluten Free Cereal Flakes
- 250g frozen or fresh blackcurrants
- 2 tablespoons icing sugar
- 250g soft cream cheese
- 100ml thick cream
- whipped cream (to serve)
- edible flowers (to serve)
- fresh mint leaves (to serve)
These little Topsy Turvy Blackcurrant Cheescake Trifles are easy to make, gluten-free, vegetarian and will appeal to all the family; use any seasonal fruit you have to hand, such as gooseberries, raspberries or strawberries, or a mixture of soft fruit.
|Step 1||Cook the blackcurrants in a little water with the icing sugar until they are just soft; set to one side to cool.|
|Step 2||When you are ready to served the desserts, take 4 to 6 small glass bowls, and roughly crush half of the cereal flakes, before scattering them into the bottom of the bowls.|
|Step 3||Mix the cream cheese and cream together to loosen it, and then add 1 to 2 tablespoons of the cooked blackcurrants to the mixture, gently mix until it has ripples of the fruit through it.|
|Step 4||Spoon some of the cooked blackcurrants over the cereal flakes, then add a dollop of the cream cheese mixture, repeat the layers until all of the cereal flakes, blackcurrants (keep a few back for decorating) and cream cheese mixture is finished.|
|Step 5||Spoon or squirt some whipped cream on top, add the remaining blackcurrants and decorate with some fresh mint leaves and some edible flowers - I used borage flowers. Serve immediately. Can be made in one large bowl instead of individual bowls.|
Jute bag full of Nature’s Path gluten-free products and a Veg cookery course at the River Cottage for two people; RRP £400+
River Cottage Veg Course
(£195:00 per person)
09:30 – 17:00
Arrive at River Cottage
You’ll be met at the top of the hill and transported to River Cottage HQ by tractor and trailer.
Make yourself at home
You will meet your hosts and start the day with tea, coffee and treats fresh from the kitchen.
You’ll begin with a short tour around our kitchen garden, to learn more about the seasonal vegetables you might be cooking with later.
Practical session one
The key to the success of many veggie soups, stews, risottos, gratins and curries, a good veg stock will take your dishes to another level. We’ll teach you to prepare one, and how to use it.
Practical session two
In this session you will whip up some delicious veggie mezze dishes, and tuck in as a mid-morning snack.
Practical session three
Next we’ll turn our attention to pudding, with a selection of beautiful fruity desserts.
Practical session four
Back to savoury, you’ll use your freshly prepared stock to make a seasonal soup.
Practical session five
Finally, the centrepiece – you’ll cook up a winning main course dish using the best fresh, organic vegetables.
Food is always the focus at River Cottage, and a fantastic meal of local, seasonal fare will be the perfect way to round off your day.
There will be time to chat to your fellow scholars and the River Cottage team, before being whisked back up the hill by our tractor and trailer.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
To enter this Giveaway, all you have to do is the following:
1. Complete the Rafflecopter widget below to verify your entries – THREE mandatory questions will appear, which you need to answer by leaving a comment at the bottom of this post, following me and Nature’s Path on Twitter, before going back to the Rafflecopter form and hitting “Enter”. (After this, you can complete the bonus entries as explained on the form to increase your odds of winning – you can also return daily to tweet this for more bonus entries)
2. Entries are by blog comment, Twitter, Facebook etc
3. Closing Date: 31st May 2017
(For more information on how to enter blog giveaways using Rafflecopter please see this short video)
You can win more bonus entries by tweeting on a daily basis.
It’s EASY! Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this
T’s and C’s:
Open to UK residents only, you must be over 18yrs old to enter. Prize: One jute bag full of Nature’s Path gluten-free products and a Veg cookery course at the River Cottage for two people. Please note winners will be responsible for their own travel costs to and from the River Cottage. Prize to be taken in 2017, full list of availability will be sent at the end on the competition for the winners to choose from. Excludes Saturday arrivals. Prize cannot be transferred or exchanged for cash.
Carina Smith says
What a fabulous prize, as a veggie I would love to win this!
Oohh, probably one of the cereal bars for snacking on the go!
Carina Smith says
I would like to try the Nice & Nobbly Granola bars, good for on the move! I have not used any Nature’s Path as yet.
Fiona Maclean says
Something I haven’t done yet – I’d love to go along
Fiona Maclean says
PS I love the sound of Nice And Nobbly Granola Bars!
Michelle Rolfe says
The prize of a day at River Cottage is fantastic! Would love to spend a day there as the ethos behind it is great
Nic Crilly says
I live on muesli bars for my quick and easy breakfast – so I am very tempted to try out the Nice And Nobbly Granola Bars!
these are just so cute… what a clever and fun, summery idea.
Well, I’m enjoying eating their various granolas, but now I’ve spotted millet rice, I’m intrigued.
Fiona K says
For me the Nice & Nobbly Granola bars, convenient, tasty and nutritious
Sarah Ann says
I’ve tried and use the maple sunrise which I love, it’s so delicious!
April Alder says
I would love to try the Nice & Nobbly Blueberry, Raspberry and Strawberry Granola. So tempting!
I have already tried the Mesa Sunrise cereal
christine shelley says
The choco munch for the kids
Natalie White says
I’d love to try the Nice & Nobbly Blueberry, Raspberry and Strawberry granola 🙂
Emma Ellams says
I would love to try the hot and steamy porridge oats
cheryl hadfield says
I love the cereal bars
I would love to try the Nice & Nobbly Blueberry, Raspberry and Strawberry Granola.
Christine Dodd says
I like the sound of the nice and knobbly granola bars
frances hopkins says
I’d like to try to granola bars
Emily Clark says
I love the granola. I have it for breakfast with some dairy free yoghurt and it’s delish!
Amy J says
Id love to try the granola bars – never tried them before
Natalie Crossan says
I’d love the granola. We’ve made our own before, it was delicious and quite cheap too!
katrina walsh says
MILLET RICE SOUNDS GOOD
Jo Carroll says
I’d love to try the Mesa Sunrise cereal and the Choco Munch.
Victoria R Morrison says
Nice & Nobbly Blueberry, Raspberry and Strawberry Granola sounds amazing
Victoria R Morrison says
Nice & Nobbly Blueberry, Raspberry and Strawberry
ADEINNE TONNER says
I would love to try the crunch 0’s they look yummy
Claire Willmer says
I love mesa sunrise, i love all of the different textures and is my favourite gluten free cereal I have found since diagnoses 5 years ago 🙂
Susan Hoggett says
Blueberry, Raspberry and Strawberry Granola yum yum
Rich Tyler says
Mesa Sunrise cereal 🙂
Claire Tucker says
I love the knobbly granola
Stuart Dunlop says
I do love the Mesa Sunrise cereal
Karen Burns-Booth says
WE have taken to it too Stuart!
Sue Dorking says
We love Nice and Nobbly Dark Choc Chip Bars, they’re delicious and so handy!